109 To Pickle Artichokes
Soak the artichokes in salt and water, a week, then drain and rub them, till you get all the skin off, turn boiling vinegar on them, spiced with pepper corns and mace, add salt and alum. Let them remain a week, then turn off the vinegar, scald it, and turn it back, while hot on to the artichokes. Continue to scald the vinegar, at intervals of a week or ten days, until the vinegar appears to have entered the artichokes.